Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

,

doi:10.2903/j.efsa.2004.32

Cited by 11 publications

(7 citation statements)

References 649 publications

(764 reference statements)

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“…Moreover, mustard allergens are poorly digestible. Sin a 1 was shown to be resistant to digestion by trypsin and other proteolytic enzymes [141,152]. Therefore, the allergenic potential cannot be effectively reduced during mustard processing or preparation of table mustard.…”

Section: Allergensmentioning

confidence: 99%

“…Only a small number of DBPCFC or oral food challenges (OFC) studies exist in the literature, which possibly can be justified by technical difficulties of masking the strong taste of mustard limiting the attempts to perform these studies. Previously, it was suggested that mustard allergy accounts for about 1% of food allergies in children and up to 7% of total food allergies based on estimated prevalence in France [152,155,167].…”

Section: Evaluation Of the Allergic Potentialmentioning

confidence: 99%

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Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Lietzow

2021

Foods

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Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard) and Brassica nigra (black mustard) in the food and beverage industry is immensely growing due to their nutritional and functional properties. The seeds serve as a source for a wide range of biologically active components including isothiocyanates that are responsible for the specific flavor of mustard, and tend to reveal conflicting results regarding possible health effects. Other potentially undesirable or toxic compounds, such as bisphenol F, erucic acid or allergens, may also occur in the seeds and in mustard products intended for human consumption. The aim of this article is to provide comprehensive information about potentially harmful compounds in mustard seeds and to evaluate potential health risks as an increasing use of mustard seeds is expected in the upcoming years.

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Section: Allergensmentioning

confidence: 99%

Section: Evaluation Of the Allergic Potentialmentioning

confidence: 99%

Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Lietzow

2021

Foods

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“…They have been evaluated by the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) in 1986 (JECFA, 1987) and in 1998 (JECFA, 1999). Sulfites were also evaluated by the Scientific Committee on Food (SCF) in 1994 (SCF, 1996) and EFSA (EFSA NDA Panel, 2004.…”

Section: Terms Of Reference As Provided By the European Commissionmentioning

confidence: 99%

“…EFSA evaluated sulfites in an opinion on allergenic foods (EFSA NDA Panel, 2004). On that occasion, it was noted that the most sulfite-sensitive individuals can react to ingested metabisulfite in quantities ranging from 20 to 50 mg of sulfites in the food.…”

Section: Information On Existing Authorisations and Evaluationsmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives

Reculusa

Arbault

2016

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re‐evaluating sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) when used as food additives. The Panel noted that sulfur dioxide, bisulfite and sulfite ions existed in a series of equilibria and that these would favour bisulfite ions at the pH of the stomach and sulfite ions at physiological pHs. Therefore, it was considered that once ingested, based on their capacity to form sulfite ions, read across between the different sulfite sources is possible; however, the Panel noted the uncertainties about the reactivity of sulfites in different foods and the resulting reaction products. The overall limited database did not indicate any concern for genotoxicity and did not report any effect in the available chronic, carcinogenicity and reprotoxicity studies after oral exposure in the diet, by gavage, or in the drinking water. A no observed adverse effect level (NOAEL) of 70 mg SO2 equivalent/kg body weight (bw) per day was identified from a long‐term toxicity study in rats. However, the Panel noted several uncertainties and limitations in the database and concluded that the current group acceptable daily intake (ADI) of 0.7 mg SO2 equivalent/kg bw per day (derived using a default uncertainty factor) would remain adequate but should be considered temporary while the database was improved. The Panel recommended that the database and the temporary group ADI should be re‐evaluated and noted that the recommended studies could require 5 years for completion. The Panel further concluded that exposure estimates to sulfur dioxide and sulfites were higher than the group ADI of 0.7 mg SO2 equivalent/kg bw per day for all population groups.

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“…However, in young children wheat is one of the major causes of food allergy. 1 Respiratory allergy to wheat flour, affecting particularly persons working at bakeries and therefore named baker's asthma, is one of the most common causes of occupational asthma. 2 To date, ten allergens have been identified from wheat by two-dimensional gel electrophoresis, immunoblotting using sera from allergic patients and mass spectrometry [3][4][5][6] as well as by screening cDNA libraries displayed on phage surface 7 (www.allergen.org).…”

Section: Introductionmentioning

confidence: 99%

Expression, Purification and Crystallization of Wheat Profilin (Tri a 12)

Ecker¹,

Forstenlechner²,

Milić³

et al. 2011

Croat. Chem. Acta

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Abstract. Profilin from wheat (Triticum aestivum) has been identified as an allergen (Tri a 12). The recombinant 14 kDa protein was produced in Escherichia coli, purified and crystallized using the hangingdrop vapour-diffusion method. A diffraction-data set was collected in-house from a single crystal to a resolution of 3.3 Å. The crystals belonged to space group P3 2 21, with unit-cell parameters a = b = 58.9 Å, c = 82.5 Å, α = β = 90° and γ = 120°. (doi: 10.5562/cca1790)

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Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

Cited by 11 publications

References 649 publications

Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives

Expression, Purification and Crystallization of Wheat Profilin (Tri a 12)

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